Baked fish and vegetable packets with chermoula

Total Time
53 min
15 min
20 min
This easy, delicious baked fish dish features a wonderfully tangy chermoula sauce, which comes together quickly thanks to using the food processor. It features lots of spices and herbs, from cilantro, parsley, and garlic to cumin, paprika, and coriander. Keep a batch on hand whenever you want to jazz up an entrée. The lemon slices, zucchini, onion, and chickpeas are baked together with the fish, making it easy to prepare and cleanup a breeze. Just keep in mind that lemon juice can react with aluminum, lending a metallic flavor to foods, so these foil packets are lined with parchment paper to prevent giving the dish an “off” flavor.



½ cup(s), loosely packed fresh

Fresh parsley

½ cup(s), loosely packed


2 clove(s), chopped


2 Tbsp

Fresh lemon juice

1 Tbsp

Jalapeño pepper

1 small, red or green, chopped, seeds left in

Ground cumin

1 tsp


½ tsp

Ground coriander

½ tsp

Table salt

½ tsp

Uncooked Atlantic cod

16 oz, or other firm white fish fillets, 4 (1/4-pound)


1 item(s), medium, small, thinly sliced

Uncooked zucchini

2 small, thinly sliced

Red onion

1 small, thinly sliced

Canned drained chickpeas

15½ oz, (1 can), rinsed and drained

Black pepper

¼ tsp


½ item(s), medium, cut into 4 wedges


  1. To make chermoula sauce, process cilantro, parsley, garlic, water, lemon juice, chile, cumin, paprika, coriander, and 1/4 teaspoon salt in food processor until almost smooth. Transfer half of sauce to large shallow dish, add fish, and turn to coat. Transfer remaining sauce to small bowl, cover, and refrigerate until ready to serve.
  2. Preheat oven to 425°F.
  3. Cut 4 (12 x 16-inch) sheets of foil and 4 (12 x 16-inch) sheets parchment paper. Place 1 sheet parchment paper on each sheet of foil.
  4. Place lemon slices, zucchini, onion, and chickpeas in large bowl. Add remaining 1/4 teaspoon salt and the black pepper and toss to mix. Divide mixture evenly among parchment paper sheets. Top each with 1 fish fillet. Crimp foil into packets, making tight seal.
  5. Place packets on large baking sheet and bake just until fillets are opaque in center, 20–25 minutes.
  6. Let packets stand 5 minutes, then open with care to avoid steam. Serve with remaining sauce and lemon wedges.
  7. Per serving (1 fish fillet, about 1 cup vegetable mixture, and scant 1 tablespoon sauce)